•1 pound extra-large shrimp (peeled and deveined)
•1 tablespoon coconut canna-oil
•1 medium onion (chopped)
•3 cloves garlic (minced)
•1 tablespoon fresh ginger (minced)
•½ teaspoon black pepper (freshly ground )
•½ teaspoon salt (or to taste)
•½ teaspoon turmeric
•2 teaspoon ground coriander
•1 teaspoon curry powder
•14½ ounce diced tomatoes
•13½ ounce coconut milk
•2 tablespoon cilantro (for garnish (or parsley))
•Heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent.
•Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
•Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil.
•Cook for about 5 minutes stirring occasionally.
•Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
•Serve over hot rice and garnish with cilantro or parsley.
